Use to make broth and gravy and stir into sauces and casseroles for a more intense flavor. Thick, crumbly paste consistency.
To Make Broth: Stir together 1 Tbls. soup base and 2 cups boiling water.
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We use this in our New England Crab Dip.
Net Weight: 5 Pounds / 80 oz. / 2.27 kg.
Other sizes available. Click here to view/purchase them.
Ingredients: salt, corn syrup solids, chicken fat, autolyzed yeast, partially
hydrogenated soybean and/or cottonseed oil, dehydrated chicken meat, onion
powder, parsley, turmeric, spice extractives.
Contains soy. Packaged in a facility that also
packages wheat, milk, egg, peanuts, and tree nuts.
Recipe: Unfried Rice
One pot and a lid - no wok required - to make a quick dinner or side dish.
4 cups water
2 cups long-grain white rice
1 egg - beaten
2 Tbls. butter OR 1 Tbls.
dried minced onion
1 Tbls. soy
chicken soup base OR chicken bouillon
1 cup frozen peas and carrots blend (thawed is better, but not necessary)
~ In a 2-quart saucepan over medium-high heat, bring water to
~ In the meantime, measure the rice into a sieve and rinse thoroughly under cold
water for at least 1 minute; set aside to drain.
~ Once the water is boiling, slowly pour the beaten egg into the water while
whisking briskly with a fork. This will create thin threads of cooked egg.
~ Stir rice and remaining ingredients into water, bring back to a boil, then
reduce heat to low, cover, and cook for 20 minutes. Do not open lid or stir.
~ After the 20 minutes is up, remove the pot from the burner and allow to rest
for 5 minutes with the lid on.
~ Fluff with a fork and serve.
Note: You can add diced, cooked chicken or pork or even a can of
shrimp to the rice and make it a meal.